Brie/mushroom Benny Recipe
Two poached eggs on an English muffin with Brie and mushrooms, topped with hollandaise.
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Ingredients
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Ingredients
Method
Directions
Prepare the Mushrooms
In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove from heat and set aside.
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter, whisking constantly until fully combined. Season with salt and pepper to taste. Keep warm.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assemble the Benny
Toast the English muffins and place them on plates. Top each half with a slice of Brie cheese, followed by the sautéed mushrooms. Place two poached eggs on top of each muffin half. Drizzle with hollandaise sauce and garnish with fresh parsley.